Name: Shaved Brussels Sprout Salad- Pomegranate Pecan Delight
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 12 ounces shaved brussels sprouts, stems removed; 1 1/2 cups pomegranate arils; 1 1/2 cups Honeycrisp apple, diced; 1 cup candied pecans or toasted pecans; 3/4 cup dried cranberries; 3/4 cup shaved Parmesan; 3 tablespoons extra virgin olive oil; 1 1/2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon maple syrup or honey; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups chopped pecans; 1/3 cup brown sugar

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is more than just a side dish; it’s a vibrant explosion of flavor and texture that has quickly become a crowd-pleaser. Forget everything you thought you knew about Brussels sprouts – this salad transforms them into a delightful, fresh, and utterly irresistible creation. The magic lies in the contrast: the crisp, slightly bitter leaves of the shaved sprouts are perfectly balanced by the sweet burst of ruby-red pomegranate seeds. Then, you have the irresistible crunch and caramelized sweetness of homemade candied pecans, adding a layer of decadent indulgence that keeps you coming back for more. This isn’t your grandma’s boiled Brussels sprouts; this is a sophisticated, yet surprisingly simple, dish that brings a touch of elegance to any table, from weeknight dinners to festive holiday gatherings. Get ready to fall in love with Brussels sprouts all over again with this amazing Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans.

Ingredients:

12 ounces shaved brussels sprouts, stems removed
1 1/2 cups pomegranate arils
1 1/2 cups Honeycrisp apple, diced
1 cup candied pecans (recipe below) or toasted pecans
3/4 cup dried cranberries
3/4 cup shaved Parmesan
3 tablespoons extra virgin extract olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon salt
1/2 teaspoon black pepper
For the Candied Pecans:
2 cups chopped pecans
1/3 cup brown sugar

Candied Pecans (If making from scratch)

Preparing the Candied Pecans

In a medium bowl, combine the 2 cups of chopped pecans with the 1/3 cup of brown sugar. Toss them together thoroughly to ensure each pecan is coated in the brown sugar. This step is crucial for achieving that delightful sweet crunch.
Transfer the sugar-coated pecans to a baking sheet lined with parchment paper. Spread them out in a single layer. This prevents them from clumping together and allows them to bake evenly.
Bake in a preheated oven at 300°F (150°C) for 15-20 minutes. Keep a close eye on them during this time, as nuts can burn quickly. You’ll want them to be toasted and lightly golden. Stir them halfway through baking for even toasting.
Once baked, remove the baking sheet from the oven. Let the candied pecans cool completely on the baking sheet. As they cool, they will harden and become delightfully crispy. If they stick together, you can gently break them apart once they are fully cooled. If you’re short on time, simply toasting plain pecans until fragrant and slightly browned will also work wonderfully.

Assembling the Shaved Brussels Sprout Salad

Preparing the Brussels Sprouts and Dressing

Begin by preparing your shaved Brussels sprouts. If you bought them pre-shaved, you’re already ahead of the game! If you’re shaving them yourself, ensure the tough outer leaves are removed, then slice them thinly. A mandoline slicer works wonders for uniformity, but a sharp knife will also do the trick. Place the shaved Brussels sprouts in a large mixing bowl.

Next, let’s create the vibrant dressing that will tie all the flavors together. In a separate small bowl or a jar with a lid, whisk together the 3 tablespogin extract of extra virgin olive oil, 1 1/2 tablespoons of freshly squeezed lemon juice, and 1 1/2 tablespoons of apple cider vinegar. Add the 2 tablespoons of Dijon mustard, 1 tablespoon of maple syrup (or honey for a richer sweetness), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk vigorously until the dressing is well emulsified and all ingredients are thoroughly combined. Taste and adjust seasoning if needed – perhaps a touch more salt or sweetness.

Combining the Salad Components

Now, it’s time to bring all the delicious components together. To the large bowl with the shaved Brussels sprouts, add the 1 1/2 cups of pomegranate arils, the 1 1/2 cups of diced Honeycrisp apple, the 3/4 cup of dried cranberries, and the 3/4 cup of shaved Parmesan cheese. These ingredients add bursts of sweetness, tartness, and a lovely salty finish.
Pour about half of the prepared dressing over the salad ingredients. Gently toss everything together using salad tongs or your hands, ensuring that the dressing lightly coats the Brussels sprouts and other components. We’re looking for an even distribution, not a drenching. You can always add more dressing if desired after this initial toss.

Final Touches and Serving

Once you’ve tossed the salad with the initial amount of dressing, add the 1 cup of candied pecans (or toasted pecans). Gently fold them in. The goal here is to distribute them throughout the salad without crushing them. These will provide a delightful crunch and a hint of sweetness with every bite.
If the salad seems a little dry or you prefer a more generously dressed salad, drizzle the remaining dressing over the top and give it another gentle toss. Serve immediately to enjoy the crispness of the Brussels sprouts and the contrasting textures. This salad is fantastic on its own as a light lunch or as a vibrant side dish for any meal. It also holds up well for a few hours, making it a great option for potlucks or meal prep.

Shaved Brussels Sprout Salad- Pomegranate Pecan Delight

Conclusion:

And there you have it – a vibrant and delicious Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans! This salad is more than just a side dish; it’s a celebration of textures and flavors, from the crisp, refreshing sprouts to the sweet bursts of pomegranate and the delightful crunch of candied pecans. We’ve shown you just how easy it is to transform humble Brussels sprouts into something truly spectacular. This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is perfect for holiday gatherings, potlucks, or even a light and satisfying weeknight meal. For serving, consider pairing it with grilled chicken or fish for a complete and balanced dinner. Don’t be afraid to experiment with variations – adding crum extractbled feta or goat cheese, a sprinkle of toasted sunflower seeds, or even a touch of Dijon mustard to the dressing can elevate it further. We hope you enjoy making and savoring this delightful salad as much as we do. Happy cooking!

Frequently Asked Questions:

Can I make this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans ahead of time?

Yes, you can prepare most components in advance! The Brussels sprouts can be shaved a day ahead and stored in an airtight container in the refrigerator. The dressing can also be made and stored separately. It’s best to add the pomegranate seeds and candied pecans just before serving to maintain their optimal texture and prevent soggin extractess.

What if I don’t have pomegranate seeds?

If you can’t find pomegranate seeds or prefer an alternative, consider using dried cranberries, chopped dried cherries, or even fresh blueberries for a similar pop of fruity sweetness and color. These alternatives will still add a lovely flavor dimension to your Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans.